Twin Cities Fruit and Honey Roast Chicken
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Twin Cities Fruit and Honey Roast Chicken

Twin Cities Fruit and Honey Roast Chicken

Serves 4 | Prep/Cook Time: 1 Hr 15 Min
  • Calories 537
  • Protein 22g
  • Sodium 58mg
  • Sat.Fat 11.4g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 537
% Daily Value*
Total Fat 24.9g 0 %
Saturated Fat 11.4g 0 %
Cholesterol 129g 0 %
Sodium 58mg 0 %
Total Carbs 65g 0 %
Dietary Fiber 6g 0 %
Sugars g
Protein 22g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 PERDUE® Fresh Whole Chicken
4 tablespoons melted butter, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
Salt and freshly ground pepper to taste
3 tablespoons honey
1 large onion, peeled and halved, divided
1 cup pitted dried apricots
1 cup pitted prunes
1 Preheat oven to 425° F. Remove giblets from chicken. Combine melted butter with cinnamon, cardamom, salt and pepper. Rub chicken with about 1 tablespoon of seasoned butter.
2 Combine remaining butter with honey and set aside.
3 Place 1/2 onion in body cavity of chicken. Slice remaining onion and reserve. Place chicken in a shallow roasting pan; roast for 30 minutes. Reduce oven to 375° F. Arrange reserved sliced onion and dried fruit around chicken and drizzle honey butter over all.
4 Continue to roast an additional 30 to 45 minutes, until chicken is well glazed and fruit and onion slices are tender, but still hold their shape.
5 When done, meat thermometer inserted in thickest part of thigh should register 180° F. Remove from oven and serve chicken with fruit and pan juices.
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Serves 4 cities fruit and honey chicken_1_thumb.jpg cities fruit and honey chicken_1_thumb.jpg

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